Curry in a Hurry

What do you consider “a hurry”? I made the spice mixture for this ahead of time, and just left it in my mini food processor in case it needed to be re-processed. It meant that dinner came together in less than the time it took to cook the rice. I added spinach because I like what curry does for spinach, and I like having everything all together. Everyone ate this, and I cut out the serrano peppers to appease our sensitive tongues. You can certainly add them back in and up the spice. You could leave out the spinach, but you can also add more or less. It’s not a picky recipe, which also helps with a time crunch. For a large portion, you are just stirring occasionally while discussing cars with your toddler. Or whatever you do in your spare cooking time.

Easy, fast, and full of flavors we like. A winner!

Directions for Curry in a Hurry

Adapted from Serious Eats

  • 1 large onion, coarsely chopped
  • Red pepper flakes, as spicy as you like
  • 1 teaspoon ground turmeric
  • 3 Tablespoons chopped garlic
  • 1/2-inch piece fresh ginger, peeled and chopped
  • 1 teaspoon ground cumin
  • 4 Tablespoons oil
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 3/4 inch cubes (I used breasts)
  • 1 teaspoon salt
  • 2 Tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 cup water
  • Several cups of baby spinach (5-6 ounces or so)
  • 1/4 cup chopped cilantro

In a blender or food processor, combine the onion, red pepper flakes, turmeric, garlic, ginger, cumin, and a couple Tablespoons of water. Process until it is a smooth paste, adding more water if needed.

Pour the oil into a large skillet over medium-high heat. Add the chicken and salt, stirring as needed to brown the chicken (7-10 minutes), but do not cook the chicken fully.

Remove the chicken, but leave the fat behind. Reduce the heat to low and add the paste from the food processor. Cook until fragrant, about 2 minutes.

Add the chicken, tomato paste, and garam masala. Cook and stir for about 3-4 minutes.

Add the water and stir, then cover the skillet and cook over medium heat, simmering. Stir occasionally, cooking for about 15 minutes until the chicken is cooked through.

During the last 5 minutes, stir in the baby spinach.

Season with more salt, if needed, then add the cilantro and serve. (I served with some Greek yogurt on top.)

Directions for Curry in a Hurry (without pictures)

Adapted from Serious Eats

  • 1 large onion, coarsely chopped
  • Red pepper flakes, as spicy as you like
  • 1 teaspoon ground turmeric
  • 3 Tablespoons chopped garlic
  • 1/2-inch piece fresh ginger, peeled and chopped
  • 1 teaspoon ground cumin
  • 4 Tablespoons oil
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 3/4 inch cubes (I used breasts)
  • 1 teaspoon salt
  • 2 Tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 cup water
  • Several cups of baby spinach (5-6 ounces or so)
  • 1/4 cup chopped cilantro

In a blender or food processor, combine the onion, red pepper flakes, turmeric, garlic, ginger, cumin, and a couple Tablespoons of water. Process until it is a smooth paste, adding more water if needed.

Pour the oil into a large skillet over medium-high heat. Add the chicken and salt, stirring as needed to brown the chicken (7-10 minutes), but do not cook the chicken fully. Remove the chicken, but leave the fat behind. Reduce the heat to low and add the paste from the food processor. Cook until fragrant, about 2 minutes. Add the chicken, tomato paste, and garam masala. Cook and stir for about 3-4 minutes. Add the water and stir, then cover the skillet and cook over medium heat, simmering. Stir occasionally, cooking for about 15 minutes until the chicken is cooked through. During the last 5 minutes, stir in the baby spinach. Season with more salt, if needed, then add the cilantro and serve. (I served with some Greek yogurt on top)

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